#18

is this satire

#19

quince jelly is good on pretty much all cheeses, love it so much. Use it in my cheese sarnies instead of butter.

#20

???

(body seems unclear)

#21

She made membrillo too, but we ate that.

#22

Cheese is one of two foods I reckon I could pig out on every day and never get bored of it.

The other being curry.

#23

Tell you what makes me sad, breaking into a camembert (or its ilk) and discovering it is too young.

#24

same thing innit mate?

#25

top 5 would be pretty blue-heavy but fantasy 5 cheese board would be:

mature cheddar
stichelton
yarg
brie

  • some decent goat’s cheese
#26

Not quite. Membrillo is a bit more like a stiff paste, whereas jelly is a bit more like a jam.

You can make the former out of the pulp left over from the latter.

(or at least, what we call Quince jelly in this country is different to what we call membrillo)

#27

ah okay. I’ve always used quince jelly to refer to membrillo as I’m more au fait with the latter and usually assume people don’t know what I’m talking about when I refer to membrillo.

#28

Ok turns out Ive never actually had quince jelly. Eat membrillo like daily though man.

#29

Oh right. Yeah.

#30

Knowing the difference between membrillo and quince jelly

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#31

I’ve been properly marckeed there.

#32

Lovely, lovely cheese

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#33

Is there some sort of dickhead cheese app like Tapp’d. I could get right behind that.

#34

I really, really hope that this doesn’t become a thing.

#35

Milk’d

#36

UnPasteuris’d

#37

Clott’d